If you’ve ever wished you could eat pumpkin pie with your hands, this Pumpkin Pie Cookie is about to make your dreams come true. These delightful treats combine everything you love about classic pumpkin pie—warm spices, creamy pumpkin filling, and a hint of tang from cream cheese—wrapped up in a thick, soft cookie that’s rolled in sugar for the perfect crackly edge. Whether you’re baking up a fall batch for friends or need a crowd-pleasing dessert at any time of year, Pumpkin Pie Cookies bring big cozy flavors in an irresistibly fun, portable form.

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

One of the most magical things about these Pumpkin Pie Cookies is how each ingredient plays a critical role. The cookie dough strikes the ideal balance between tender and chewy, while the creamy pumpkin filling adds a classic pie touch—all with simple ingredients you may already have at home.

All-purpose flour: Forms the base of your cookie, providing structure without heaviness.
Pumpkin spice: Sings with the flavors of cinnamon, nutmeg, and cloves for cozy, autumnal warmth in every bite.
Salt: Just a touch to amplify all the other flavors.
Cream cheese: Adds an ultra-tender crumb and subtle tang that keeps the cookies from being too sweet.
Unsalted butter: Softened butter infuses richness and that classic cookie flavor.
Granulated sugar: For sweetness and structure within the cookie dough.
Brown sugar: Offers moisture and a gentle molasses depth that pairs perfectly with pumpkin.
Egg yolk: Provides binding power and creates a soft, rich dough.
Vanilla extract: A must-have for rounding out all the warm flavors.
Coarse sugar: Rolling the dough in this gives your Pumpkin Pie Cookie a delightful crispy edge.
Large egg: In the filling, it sets to a custard-like pumpkin center.
Pumpkin puree: The star of the show—make sure it’s pure pumpkin, not pie filling.
Whole milk: Helps achieve a smooth, creamy pumpkin filling.
Whipped cream: Optional, but swoon-worthy for a finishing flourish just before serving!

How to Make Pumpkin Pie Cookie

Step 1: Preheat and Prep

Start by preheating your oven to 350℉. Line a cookie sheet with parchment paper for easy cleanup and to keep your cookies from sticking. Set the pan aside while you work on the dough—you’re about to fill your kitchen with the smell of autumn spices!

Step 2: Mix the Cookie Dough

In a bowl, whisk together the flour, pumpkin spice, and salt. Set it aside. In a large mixing bowl, combine the softened cream cheese, butter, granulated sugar, and brown sugar. Beat everything together until the mixture is light, fluffy, and inviting—about three minutes. Scrape down the sides of the bowl, then blend again for an even texture. Add the egg yolk and vanilla extract, mixing just until smooth and creamy. Now, gently fold in your flour mixture in three parts, making sure to scrape the bowl so no dry spots remain. This dough will be thick and rich—just right for holding that pumpkin filling.

Step 3: Prepare the Pumpkin Filling

In a separate bowl, whisk together the egg, brown sugar, a pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until everything is fully combined and silky smooth. Set this aside; you’ll be using it to fill your cookies, adding bursts of flavor in every bite.

Step 4: Form the Cookies

Scoop your cookie dough into 2-tablespoon portions—about 36 grams each. Gently roll each into a ball, then coat in coarse sugar for that sparkly, bakery-style exterior. Place the dough balls on your lined cookie sheet, leaving around 2 inches of space between each one. Grab a 1-tablespoon measuring spoon and press it into the center of each dough ball, creating a little well—this is where the pumpkin magic happens!

Step 5: Fill and Bake

Spoon one tablespoon of the prepared pumpkin filling into the well of each cookie. Bake for 14 to 17 minutes until the edges are set and the bottoms are a light golden brown. Let the cookies cool on a wire rack to set the filling and develop the perfect texture. Repeat the process with any remaining dough, making sure your cookie sheet is cooled off between batches. When you’re ready to serve them, add a swirl of whipped cream and an extra pinch of pumpkin spice for the ultimate Pumpkin Pie Cookie experience.

How to Serve Pumpkin Pie Cookie

Garnishes

The easiest way to dress up each Pumpkin Pie Cookie is with a generous dollop or decorative piped swirl of whipped cream. For a special touch, dust the tops with a pinch of pumpkin pie spice or ground cinnamon. Edible glitter or sugar pearls also make them festive for holiday dessert tables.

Side Dishes

Pair these cookies with mugs of hot coffee, chai latte, or even a scoop of vanilla ice cream for an indulgent dessert plate. Their rich pumpkin spice flavors are a natural match for crisp apple slices or a platter of fresh fruit for contrast and freshness.

Creative Ways to Present

Arranging Pumpkin Pie Cookies on a rustic wooden board with cinnamon sticks and autumn leaves sets the perfect seasonal mood. For parties, tuck each cookie in a cupcake liner or wrap them in parchment to create adorable grab-and-go treats. Mini versions are delightful for buffets or as a sweet favor in little cellophane bags.

Make Ahead and Storage

Storing Leftovers

If you somehow don’t eat them all right away, Pumpkin Pie Cookies keep well in an airtight container in the fridge for up to four days. Chilled cookies are delicious, but bring them to room temperature before serving for the best possible texture and flavor.

Freezing

These cookies freeze beautifully! After cooling, place them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag or airtight container. Frozen, they’ll last up to three months. Thaw overnight in the fridge before enjoying.

Reheating

To recapture that fresh-from-the-oven magic, pop Pumpkin Pie Cookies in a 300℉ oven for about 5 minutes, or microwave for 10-15 seconds. Add whipped cream just before serving, and each bite will taste like a just-baked treat all over again.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Just make sure your pumpkin puree is well-drained and not too watery for the best texture in your Pumpkin Pie Cookie. Homemade puree brings a fresh, vibrant pumpkin flavor.

Why is my cookie dough so thick?

The dough is intentionally thick to help hold the pumpkin filling during baking. Cream cheese and butter keep it tender, so trust the process—it makes the cookies extra special!

Can I make these ahead of time?

Yes, you can make both the cookie dough and pumpkin filling a day in advance. Keep them chilled separately and assemble just before baking for freshly made Pumpkin Pie Cookie magic.

What can I use instead of coarse sugar for rolling?

If you don’t have coarse sugar, granulated sugar works just fine. The cookies will still have delightful sweetness, though you’ll miss a bit of that sugary crunch on the outside.

Are these cookies gluten free?

As written, no. But you can swap in your favorite measure-for-measure gluten free all-purpose flour to create an equally tasty gluten free version of the Pumpkin Pie Cookie.

Final Thoughts

If you’re a pumpkin fan, these cookies are pure joy in every bite—portable, shareable, and seriously hard to resist. Try baking a batch of Pumpkin Pie Cookies for your next get-together or cozy night in, and get ready for rave reviews and recipe requests!